Preheat oven to 400°F (200°C).

Coat a shallow baking dish with cooking spray.

Heat olive oil in a large skillet over medium heat.

Add chopped scallions, green pepper, tomato, and minced garlic to the skillet.

Sauté the vegetables for approximately 5 minutes, until softened.

Add egg whites and whole eggs to the skillet.

Cook the eggs until scrambled, about 3 minutes.

Remove the skillet from heat.

Stir in shredded cheddar cheese, chopped fresh cilantro, table salt, and freshly ground black pepper.

Place a whole wheat tortilla on a flat surface.

Spoon one-quarter of the egg mixture onto the center of the tortilla.

Roll up the tortilla tightly.

Repeat steps 10-12 for the remaining tortillas and egg mixture.

Place the filled enchiladas side-by-side in the prepared baking dish.

Lightly coat the enchiladas with cooking spray.

Bake in the preheated oven until golden brown and the tortilla ends are slightly crisp, about 10 minutes.

Remove from oven and let slightly cool.

Serve each enchilada with 2 tablespoons of nonfat sour cream and 2 tablespoons of salsa spooned over the top.